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---------- Recipe via Meal-Master (tm) v8.02
Title: Frog Legs Sauce Picante
Categories: Meat/wild, Emeril, Ethnic, Am/la
Yield: 2 servings
1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions; chopped
2 tb Green bell peppers; chopped
2 tb Red bell peppers; chopped
1/4 c Clery; chopped
1 ts Salt
1/2 ts Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic; minced
3 c Tomatoes; peeled, seeded and
-chopped
1 ts Tabasco
Juice of 1 lemon
2 tb Parsley; chopped
2 c Steamed rice; hot
--------------------------GARNISH--------------------------
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
in a large saute pan, heat the olive oil. When the
pan is smoking hot, add the frog legs and brown
slightly on both sides, about 2-3 minutes. Remove the
frog legs. Add the flour to the oil. Stir to 2-3
minutes to make a light brown roux. Add the onions,
peppers, celery, salt and cayenne. SAute the
vegetables for 3-4 minutes or until wilted. Add the
garlic and cook for 1 minute. Add the tomatoes and
Tabasco. When the mixture comes to a boil, reduce to
simmer. Simmer for 25-30 minutes. Lay the frogs legs
in the sauce and cook for 3-4 minutes, basting with
the sauce. Spoon the mixture over steamed rice.
Garnish with green onions and peppers.
Source: Essence of Emeril, #2324, TVFN
formatted by Lisa Crawford, 4/29/96
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